This is my ‘go to’ cookie recipe.
Really? Just plain old oatmeal cookies? Yes. Sometimes I prefer something simple and delicious. Something that was tasty when I was a kid and is equally satisfying now. And, these are hands down the best oatmeal cookies I’ve found with the perfect balance between sweet and salty. They’re not quite soft ad chewy, but not rock hard either. Their in-betweeness makes them the perfect crowd-pleaser!
These rich and delicious oatmeal cookies make a great treat for little ones – I always make some super tiny – and adults too. I make them every year as part of picnic I serve at a fundraising event and I always get multiple kudos on the cookies and requests for the recipe. My husband has also been known to use them for Ice Cream sandwiches for dessert…good thing the recipe makes lots!
INGREDIENTS (makes approx. 18 cookies depending on size):
1/2 CUP SALTED BUTTER (AT ROOM TEMP)
1/2 CUP WHITE SUGAR
1/2 CUP BROWN SUGAR
1 TSP VANILLA EXTRACT
1 CUP ALL PURPOSE FLOUR
1/2 TSP BAKING POWDER
1/2 TSP SALT
2 CUPS QUICK OATS
Preheat the oven to 375 degrees.
Beat the butter and sugar. Add the egg and vanilla and beat until combined. Add the salt, baking powder and flour and stir with a wooden spoon until combined. Finally, add the oats and mix.
Make teaspoon sized balls of dough using your hands and place on a cookie sheet – make sure to leave room as they will expand slightly while baking.
Bake for 10 min (until just golden brown). Cool on baking sheets for a few minutes before transferring to a wire cooling rack.
Prep Time: 10 min
Cooking Time: 10 min